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UNIVERSITY  OF  ILLINOIS 

Agricultural  Experiment  Station 


BULLETIN  No.   169 


A  STUDY  OF  THE  ASH  CONTENT  OF 
GROWING  PIGS 

WITH  SPECIAL  REFERENCE  TO  THE  INFLUENCE  OF 

THE  QUANTITY  OF  PROTEIN  CONSUMED 


BY  R.  H.  WILLIAMS  AND  A.  D.  EMMETT 


URBANA,  ILLINOIS,  MAY,  1914 


CONTENTS  OF  BULLETIN  No.  169 

PAGE 

1.  INTRODUCTION. — Brief  statement  of  findings  of  other  investigators. 
Object  139 

2.  THE  EXPERIMENT. — Plan.     Feeds,  nutrients,  and  energy  consumed 
per  day  per  100  pounds  live  weight.     Effect  of  rations.     Animals  slaugh- 
tered and  analyzed.     Methods  of  analysis 140 

3.  INFLUENCE  OP  QUANTITY  OF  PROTEIN  CONSUMED: 

(a)  Upon  total  ash.    Total  ash  in  the  body  and  its  parts,  ex- 
pressed (1)  in  percent  of  fresh  substance,  and  (2)   in  percent  of 
dry  and  fat-free  substance.     Distribution  of  total  ash  among  the 
parts  of  the  body  in  percent  of  ash  in  entire  body 143 

(b)  Upon  water-soluble  ash.     Water-soluble  ash  in  the  body 
and  its  parts,  expressed  (1)  in  percent  of  fresh  substance,  and  (2) 
in  percent  of  dry  and  fat-free  substance.     Distribution  of  water- 
soluble  ash  among  the  parts  of  the  body  in  percent  of  water-soluble 
ash  in  entire  body.     Kelative  solubility  of  total  ash  in  the  bod}- 
and  its  parts  in  percent  of  total  ash  in  each 147 

4.  AVERAGE  ASH  CONTENT  OF  GROWING  PIGS  40  TO  43  WEEKS  OLD. — 
Total  ash.    Water-soluble  ash 149 

5.  CHANGES  IN  TOTAL  ASH  CONTENT  OF  PIGS  DURING  GROWTH 153 

6.  SUMMARY 155 

7.  CONCLUSIONS 157 

8.  BIBLIOGRAPHY  .  .  158 


A  STUDY  OF  THE  ASH  CONTENT  OF 
GROWING  PIGS 

WITH  SPECIAL  REFERENCE  TO  THE  INFLUENCE  OF 

THE  QUANTITY  OF  PROTEIN  CONSUMED  a 


BY  E.  H.  WILLIAMS,  FELLOW  IN  ANIMAL  HUSBANDRY,  AND 
A.  D.  EMMETT,  ASSISTANT  CHIEF  IN  ANIMAL  NUTRITION 


INTRODUCTION 

That  the  nature  and  composition  of  the  body  tissues  can  be  modi- 
fied to  a  greater  or  less  extent  by  certain  feeds  has  been  demonstrated 
by  various  investigators.  Thus,  the  feeding  of  different  kinds  of  fats, 
or  feeds  containing  characteristic  fats,  in  some  instances  affects  the 
adipose  tissue  distinctly.1  The  addition  of  certain  mineral  elements  to 
a  ration  otherwise  sufficient  causes  a  marked  increase  in  the  body 
gains,  improves  the  general  condition  of  the  animal,  and  affects  the 
physical  properties  of  the  bones.2  How  the  composition  of  the  tis- 
sues is  affected  by  the  added  mineral  elements  has  not  been  demon- 
strated. 

In  the  case  of  rations  that  differ  essentially  in  their  content  of 
nitrogenous  and  non-nitrogenous  nutrients,  the  more  highly  nitro- 
genous rations  may  increase  the  milk  yield,  improve  the  quality  of  the 
butter,3  and  influence  the  gains  in  weight,  the  general  condition  of  the 
animals,  and  the  size  of  some  of  the  vital  organs,4  tho  they  do  not 
seem  to  have  any  effect  upon  the  physical  and  chemical  properties 
of  the  protein  produced  or  the  gross  chemical  composition  of  the 
tissues.5 

Rations  that  contain  equivalent  amounts  of  different  kinds  of  pro- 
tein obtained  from  different  feeds  produce  different  effects  upon  the 
development  of  the  animal.6  Apparently,  however,  they  do  not  affect 
the  forms  of  nitrogen  in  the  blood  or  tissue,  or  the  physical  constants 
of  the  fats.7 


a  The  results  presented  in  this  bulletin,  together  with  those  given  in  Bul- 
letin 171  of  this  station,  formed  part  of  a  thesis  submitted  by  E.  H.  Williams  to 
the  Graduate  School  of  the  University  of  Illinois  in  partial  fulfillment  of  the 
requirements  for  the  degree  of  Doctor  of  Philosophy  in  Animal  Husbandry. 

1  This  and  similar  reference  numbers  refer  to  the  bibliography  on  pages  158 
and  159. 

139 


140  BULLETIN  No.  169  [May, 

When  the  amount  of  protein  consumed  is  varied,  and  the  other 
nutrients  in  the  ration  are  maintained  as  uniform  as  possible,  it  has 
been  found  in  this  laboratory  that  the  general  physical  condition  of 
the  animal  is  altered,  tho  apparently  the  gross  composition  of  the  tis- 
sues and  the  physical  constants  of  the  fats  are  not  affected.8 

The  ultimate  object  of  the  investigation  of  which  this  publication 
is  a  partial  report  was  to  determine  the  influence  of  different  quanti- 
ties of  protein  upon  the  nutrition  of  young  growing  pigs.8  This  par- 
ticular bulletin  gives  the  experimental  data  relating  to  the  ash  content 
of  the  animal  body,  and  is  divided  into  three  parts.  The  first  part 
deals  with  the  influence  of  the  quantity  of  protein  consumed  upon  the 
ash  content  of  the  pigs;  the  second,  with  the  average  ash  content  of 
pigs  40  to  43  weeks  of  age ;  and  the  third,  with  the  changes  in  the  ash 
content  of  pigs  that  occur  during  growth. 


THE  EXPERIMENT 

The  plan  of  the  experiment  is  given  in  detail  in  Bulletin  168  of 
this  station.  Briefly,  it  may  be  described  as  follows :  Of  fourteen  care- 
fully selected  Berkshire  pigs  weighing  on  an  average  51  pounds,  two 
were  slaughtered  and  analyzed  at  the  beginning  of  the  experiment  for 
a  control.  The  remaining  twelve  were  then  divided  into  three  lots  of 
four  each  in  such  a  way  that  all  of  the  lots  were  as  nearly  alike  as 
possible  in  regard  to  age,  ancestry,  weight,  and  condition.  Lot  I  was 
fed  a  low-protein  ration,  Lot  II,  a  medium-protein  ration,  and  Lot  III, 
a  high-protein  ration.  Each  ration  consisted  of  ground  corn,  blood 
meal,  and  calcium  phosphate.  In  the  low-protein  ration,  one-half  of 
the  protein  was  derived  from  the  ground  corn,  and  one-half  from  the 
blood  meal;  in  the  medium-protein  ration,  20  percent  of  the  protein 
was  furnished  by  the  corn,  and  80  percent  by  the  blood  meal ;  and  in 
the  high-protein  ration,  14  percent  of  the  protein  came  from  the  corn, 
and  86  percent  from  the  blood  meal.  All  of  the  pigs  received  the 
same  amount  of  ground  corn  per  100  pounds  live  weight.  The  calcium 
phosphate"  was  so  fed  that  the  rations  of  Lots  I,  II,  and  III  contained, 
respectively,  11.03,  9.65,  and  8.73  grams  of  phosphorus  per  100  pounds 
live  weight.  In  addition,  each  pig  was  offered,  once  a  week,  about  35 
grams  of  charcoal  and  5  grams  of  salt.  They  did  not  seem  to  show 
any  special  desire  for  either,  however,  and  often  left  a  considerable 
portion. 


"According  to  the  results  of  Hart,  McCollum,  and  Fuller  (Wis.  Agr.  Exp. 
Sta.  Ees.  Bui.  1),  calcium  phosphates  are  as  efficient  in  supplementing  rations 
low  in  phosphorus  as  are  organic  phosphorus  compounds.  These  investigators 
state  that  young  growing  pigs  should  receive  per  day  at  least  6  to  10  grams 
of  phosphorus  per  100  pounds  live  weight. 


1914}  INFLUENCE  OF  PROTEIN  ON  ASH  CONTENT  OF  PIGS  141 

The  animals  had  free  access  to  water  and  were  allowed  the  free- 
dom of  their  paved  pens.  As  they  grew  older  and  fatter,  they  were 
given  additional  exercise. 

The  average  amounts  of  feeds,  nutrients,  and  energy  consumed 
per  100  pounds  live  weight  are  given  in  Table  1. 

Effect  of  Rations. — The  experiment  lasted  174  days.  During  this 
time  the  differences  in  the  general  physical  condition  and  appearance 
of  the  pigs  became  very  noticeable.  Briefly,  the  findings  were  as  fol- 
lows :  The  pigs  of  Lot  I,  the  low-protein  group,  developed  slowly,  re- 
mained small,  and  appeared  to  be  unthrifty  and  undernourished.  As 
the  experiment  progressed,  they  became  sluggish,  and,  toward  the  end, 
walked  with  difficulty.  Pig  2  became  so  ill  that  it  was  removed  on 
the  forty-first  day  and  given  the  ration  of  the  Station  herd.  It  died  a 
week  later.  Two  of  the  three  remaining  pigs  in  this  lot  died  before  the 
close  of  the  experiment.  The  kidneys  of  these  pigs  were  small  and  in  a 
pathological  condition,  showing  a  chronic  state  of  parenchymatous  ne- 
phritis. The  remaining  pig,  No.  1,  which  at  the  beginning  of  the  ex- 
periment was  considered  to  be  the  most  thrifty  of  the  animals  selected, 
made  fair  gains,  averaging  0.64  pound  per  day.  However,  the  kidneys 
of  this  animal  also  were  found  to  be  small  and  in  the  same  pathological 
condition  as  those  of  the  other  two.  The  livers  were  small,  but  other- 
wise normal. 

Early  in  the  experiment,  when  Pig  2  died,  one  pig  was  removed 
from  each  of  Lots  II  and  III  in  order  to  make  the  three  lots  directly 
comparable  from  the  standpoint  of  merit  of  the  animals,  number  of 
animals,  and  area  per  head  in  each  pen. 

The  remaining  pigs  of  the  medium-  and  high-protein  lots  showed 
practically  none  of  the  unfavorable  symptoms  apparent  in  the  pigs 
of  Lot  I,  tho  at  times  during  very  cold  weather  they  were  stiff  in  the 
hind  quarters.  In  general,  however,  these  animals  were  thrifty  and 
active,  and  had  good  appetites.  Also,  considering  that  they  were  kept 
in  pens,  they  made  good  gains,  Lot  II  averaging  0.96  pound  per  pig 
per  day,  and  Lot  III,  0.94  pound. 

Since  the  chief  and  essential  difference  between  the  rations  given 
Lots  I,  II,  and  III  was  in  their  content  of  protein,  it  would  seem  that 
a  deficiency  of  protein  in  the  feed  was  the  chief  cause  of  the  poor 
development  of  the  animals  of  Lot  I. 

Attention  should  again  be  called  to  the  fact  that  the  pigs  used  in 
this  investigation  were  young  growing  animals  weighing  on  an  average 
only  51  pounds  at  the  beginning  of  the  experiment,  and  that  they 
were  housed  in  small  pens  paved  with  brick.  The  reader  is  cautioned 
against  assuming  that  similar  results  would  have  been  obtained  if 
they  had  been  more  mature. 

Animals  Slaughtered  and  Analyzed. — Both  of  the  pigs  of  Lot  IV, 
Nos.  26  and  44,  were  slaughtered  and  analyzed  at  the  beginning  of  the 
experiment  for  a  control.  These  animals  were  by  the  same  sire  and 


142 


BULLETIN  No.  169 


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1014]  INFLUENCE  OF  PROTEIN  ON  ASH  CONTENT  OF  PIGS  143 

of  the  same  age.  At  the  time  that  they  were  slaughtered  they  weighed 
61.0  and  54.7  pounds,  respectively.  The  pigs  chosen  for  slaughter 
and  chemical  study  at  the  close  of  the  experiment  were  Nos.  1  of  Lot 
I,  5  and  7  of  Lot  II,  and  16  and  13  of  Lot  III.  At  the  time  they  were 
slaughtered  these  animals  weighed,  respectively,  180.1,  249.4,  199.6, 
248.4,  and  189.3  pounds.  Pigs  1,  5,  and  16  were  of  the  same  age. 
They  were  also  related,  No.  1  being  a  litter  mate  of  No.  5,  and  No.  16 
being  by  the  same  sire  as  Nos.  1  and  5.  Pigs  7  and  13  were  litter 
mates  and  twenty  days  younger  than  Nos.  1,  5,  and  16. 

Seven  composite  samples  were  prepared  from  each  pig  of  Lots  I,  II, 
and  III.  These  were:  (1)  the  offal,  consisting  of  the  organs  of  the 
respiratory,  circulatory,  and  digestive  systems,  the  brain,  the  spinal 
cord,  the  kidneys,  the  urinary  organs,  etc.;  (2)  the  blood;  (3)  the 
skeleton;  (4)  the  jowl,  leaf,  and  intestinal  fats;  (5)  the  boneless  meat 
of  the  ham  cut;  (6)  the  boneless  meat  of  the  side  cut;  and  (7)  the 
boneless  meat  of  the  shoulder  cut.  These  samples  represented  integral 
parts  of  the  entire  body,  and  from  the  determinations  of  their  weights 
and  composition  the  chemical  composition  of  the  boneless  meat  of  the 
dressed  carcass  and  the  entire  body  of  each  pig  was  calculated.  Only 
four  composite  samples  were  prepared  from  each  pig  of  Lot  IV,  i.  e., 
offal,  skeleton,  composite  of  the  jowl,  leaf,  and  intestinal  fats,  and 
boneless  meat  of  the  carcass. 

Methods  of  Analysis. — The  samples  were  analyzed  in  the  fresh 
condition.  The  determinations  made  were  for  the  total  ash  and  water- 
soluble  ash,  the  usual  precautions  being  taken  to  prevent  any  loss  or 
fusion.  The  soluble  ash  was  extracted  according  to  a  modification  of 
the  method  formerly  used  in  this  laboratory.9 


INFLUENCE  OF  QUANTITY  OF  PEOTEIN  CONSUMED 

Total  Asli. — The  data  in  Tables  2  and  3  give  the  percentage  of 
total  ash  calculated  to  the  fresh  substance  and  to  the  dry  and  fat- 
free  substance  for  the  various  parts  of  the  slaughtered  pigs.  On  com- 
paring the  data  in  Table  2  for  each  of  the  parts  of  the  pigs  in  Lot  I, 
II,  and  III,  it  will  be  seen  that  in  the  case  of  the  offal,  the  jowl,  leaf, 
and  intestinal  fats,  and  the  ham  cut,  there  was  but  a  slight  difference 
between  the  lots  and  the  individuals  in  the  lots.  In  the  case  of  the 
blood,  skeleton,  carcass,  and  entire  body,  the  differences  between  the 
average  values  of  the  lots  as  a  whole  were  considerably  smaller  than 
those  between  the  values  for  the  animals  within  the  lots.  On  compar- 
ing the  corresponding  data  of  the  pigs  of  Lots  II  and  III,  Pig  5  with 
Pig  16,  and  Pig  7  with  Pig  13,  it  will  be  noted  that  there  was  no  con- 
sistent relation  between  the  values  for  the  ash  and  the  values  for  the 
amounts  of  protein  consumed. 


144 


BULLETIN  No.  169 


[May, 


The  data  for  the  jowl,  leaf,  and  intestinal  fats,  and  the  boneless 
meat  of  the  shoulders,  sides,  and  carcasses  of  the  pigs  of  Lots  II  and 
III  show  differences  within  each  lot  that  were  as  great  as,  or  greater 
than,  those  between  the  lots.  Further,  the  differences  between  the 
values  for  the  corresponding  animals  of  the  lots  were  not  consistent. 

The  data  for  the  dry  and  fat-free  substance  given  in  Table  3 
show  that  the  results  for  the  offal,  blood,  skeleton,  and  entire  body  were 
slightly  lower  for  the  pigs  of  Lot  III  than  for  those  of  Lot  II.  Thus, 
the  average  percentages  of  ash  for  Lots  III  and  II,  respectively,  were : 
in  the  offal,  5.00  and  5.54;  in  the  blood,  11.53  and  13.26;  in  the 
skeleton,  57.21  and  59.09 ;  and  in  the  entire  body,  20.55  and  22.66. 

On  comparing  the  data  for  Lot  I  with  those  for  the  other  lots, 
it  will  be  noted  that  in  the  large  majority  of  cases  the  values  for  the 
former  fell  midway  between  the  values  within  Lots  II  and  III.  Thus, 
the  percentage  of  ash  in  the  blood  of  Pig  1  of  Lot  I  was  12.22,  while 
the  percentages  for  Pigs  5  and  7  were  14.66  and  11.85,  respectively. 
The  percentage  of  ash  in  the  skeleton  of  Pig  1  was  56.58,  while  the 
percentages  in  the  skeletons  of  Pigs  16  and  13  of  Lot  III  were  58.52 
and  55.90,  respectively. 

TABLE  2. — TOTAL  ASH  IN  THE  BODY  AND  ITS  PARTS 
(Besults  expressed  in  percent  of  fresh  substance) 


Lot 

Ani- 
mal 

Offal" 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Entiro 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

1.18 

2.45 

31.83 

0.13 

0.76 

0.83 

0.63 

0.72 

4.14 

II 
II 

Average  .  .  . 

5 

7 

1.25 
1.17 

1.21 

2.84 
2.25 

2.54 

36.54 
33.33 

34.93 

0.14 
0.19 

0.16 

0.83 
0.78 

0.80 

0.70 
0.78 

0.74 

0.50 
0.67 

0.58 

0.62 
0.72 

0.67 

3.83 
4.65 

4.24 

Ill 
III 

Average  .  .  . 

16 
13 

1.16 
1.18 

1.17 

2.53 
2.31 

2.42 
2.48 

35.46 
31.52 

33.49 

0.17 
0.18 

0.17 

0.82 
0.75 

0.78 

0.81 
0.67 

0.74 

0.61 
0.55 

0.58 
0.59 

0.71 
0.63 

0.67 

3.91 
3.80 

3.85 

~4io7~ 

Average  (5) 

1.19 

33.74 

0.16 

0.79 

0.76 

0.68 

IV 
IV 

Average  .  .  . 

26 
44 

1.11 
1.11 

1.11 

(b) 
(b) 

(b) 

23.59 
23.14 

23.37 

0.35 
0.32 

0.33 

(bl 

(b) 
(b) 

(b) 
(b) 

(b) 

(b) 
(b) 

(b) 

1.59 
1.43 

1.51 

3.59 
3.23 

3.37 

*  Includes  blood. 
b  Not  analyzed. 


1914} 


INFLUENCE  OP  PROTEIN  ON  ASH  CONTENT  OF  PIGS 


145 


TABLE  3. — TOTAL  ASH  IN  THE  BODY  AND  ITS  PARTS 
(Results  expressed  in  percent  of  dry  and  fat-free  substance)' 


Lot 

Ani- 
mal 

OffaP 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

5.60 

12.22 

56.58 

4.91 

4.57 

5.65 

4.87 

5.04 

21.59 

II 
II 

Average  .  .  . 

5 

7 

5.57 
5.51 

5.54 

14.66 
11.85 

13.26 

58.88 
59.30 

59.09 

4.36 
5.31 

4.84 

5.18 
4.83 

5.00 

4.89 
5.64 

5.26 

4.66 
5.97 

5.21 

4.86 
5.53 

5.19 

21.12 
24.21 

22.66 

Ill 
III 

Average  .  .  . 

16 
13 

4.77 
5.23 

5.00 

12.05 
11.02 

11.53 

58.52 
55.90 

57.21 

6.05 
5.41 

5.73 

5.25 

4.72 

4.97 

5.26 
4.72 

4.99 

5.35 
4.63 

5.49 

5.31 

4.87 

5.09 

20.56 
20.54 

20.55 

Average  (5) 

5.34 

12.36 

57.83 

5.21 

4.91 

5.23 

5.10 

5.12 

21.60 

IV 

IV 

Average  .  .  . 

26 
44 

5.73 

5.74 

5.74 

(c) 
(c) 

(c) 

53.67 
55.08 

54.37 

5.05 
5.97 

5.51 

(e) 
(c) 

(c) 

(c) 
(c) 

(c) 

(c) 

(c) 

(c) 

9.08 
8.93 

9.00 

17.45 
16.64 

17.04 

"Calculated  from  data  given  in  Tables  4  and  5. 
blncludes  blood. 
cNot  analyzed. 


TABLE  4. — DRY  SUBSTANCE  IN  THE  BODY  AND  ITS  PARTS 
(Results  expressed  in  percent  of  fresh  substance  by  summation) 


Lot 

Ani- 
mal 

Offal1 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

35.74 

20.05 

66.13 

91.76 

47.47 

52.66 

63.32 

56.69 

56.15 

II 

II 

Average  .  .  . 

5 

7 

35.49 
33.85 

34.67 

19.38 
18.98 

19.18 

67.97 
66.89 

67.43 

90.55 
86.72 

88.63 

47.99 
46.92 

47.45 

51.05 
53.98 

52.51 

66.09 
68.64 

67.36 

58.38 
59.52 

58.95 

57.13 
57.43 

57.28 

Ill 
III 

Average  .  .  . 

16 
13 

36.71 
35.43 

36.07 

20.99 
20.95 

20.97 

65.32 
63.99 

64.65 

90.89 
87.83 

89.36 

49.65 
50.20 

49.92 

49.80 
52.26 

51.03 

68.30 
66.28 

67.29 

59.11 
58.81 

58.96 

57.78 
56.43 

57.10 

Average  (5) 

35.44 

20.07 

66.06 

89.55 

48.45 

51.95 

66.53 

58.50 

56.98 

IV 

IV 

Average  .  .  . 

26 
44 

35.02 
35.29 

35.15 

(b) 
(b) 

(b) 

50.91 

49.22 

50.06 

84.28 
81.48 

82.88 

(b) 
(b) 

(b) 

(b) 
(b) 

(b) 

(b) 
(b) 

(b) 

38.36 
43.94 

41.15 

38.83 
41.82 

40.32 

*  Includes  blood. 
b  Not  analyzed. 


146 


BULLETIN  No.  169 


[May, 


TABLE  5. — FAT  IN  THE  BODY  AND  ITS  PARTS 
(Eesults  expressed  in  percent  of  fresh  substance) 


Lot 

Ani- 
mal 

Offal8 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

11.96 

(b) 

12.15 

89.06 

30.85 

37.96 

50.38 

42.41 

36.90 

II 
II 

Average  .... 

5 

7 

10.53 
10.16 

10.34 

0>) 

(b) 
(b) 

8.15 
10.54 

9.35 

87.43 
83.09 

85.26 

31.96 
30.76 

31.36 

36.74 
40.14 

38.44 

55.36 
57.42 

56.39 

45.60 
46.44 

46.02 

38.98 
38.24 

38.61 

Ill 
III 

Average  .... 

16 
13 

9.60 
10.68 

10.14 

(b) 
(b) 

(b) 

6.46 
9.44 

7.95 

88.08 
84.58 

86.33 

34.04 
34.23 

34.14 

34.40 
38.06 

36.23 

56.89 
55.42 

56.15 

45.68 
45.89 

45.79 

38.75 
37.93 

38.34 

Average  (5)  . 

10.58 

(b) 

9.35 

86.45 

32.37 

37.72 

55.09 

45.20 

38.16 

18.24 
22.39 

20.32 

IV 
IV 

Averaere  . 

26 

44 

15.16 

15.89 

15.52 

(b) 
(b) 

art 

6.96 

7.21 

7.08 

77.41 
76.12 

76.76 

(b) 
(b) 

ttrt 

(b) 
(b) 

ttrt 

(b) 
(b) 

ttrt 

20.81 
27.91 

24.36 

TABLE  6. — DISTRIBUTION  OF  TOTAL  ASH  AMONG  THE  PARTS  OP  THE  BODY 
(Eesults  expressed  in  percent  of  ash  in  entire  body) 


Lot 

Ani- 
mal 

Offal" 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

5.62 

1.79 

83.37 

0.23 

2.57 

3.58 

4.62 

10.76 

II 
II 

Average  

5 

7 

6.38 
5.69 

6.03 

2.62 
1.83 

2.22 

82.92 
82.16 

82.54 

0.26 
0.26 

0.26 

3.01 
2.82 

2.91 

2.97 
3.78 

3.37 

4.45 
5.32 

4.88 

10.43- 
11.92 

11.16 

Ill 
III 

Average  

16 
13 

5.60 
6.40 

6.00 

1.97 
2.12 

2.04 

82.16 
82.94 

82.55 

0.31 
0.32 

0.31 

3.04 
2.72 

2.88 

3.71 
3.06 

3.38 

5.17 
4.53 

4.85 

11.92 
10.31 

11.1L 

Average  (5)   

5.94 

2.07 

82.71 

0.28 

2.83 

3.42 

4.82 

11.07 

IV 
IV 

Average  

26 
44 

11.12 
12.83 

11.97 

(b) 
(b) 

(b) 

65.97 
63.93 

64.95 

0.13 
0.17 

0.15 

(b) 
(b) 

(b) 

(b) 
(b) 

(b) 

(b) 
(b) 

(b) 

22.79* 
23.08 

22.93 

•Includes  blood. 
bNot  analyzed. 


1914]  INFLUENCE  OF  PROTEIN  ON  ASH  CONTENT  OF  PIGS  147 

In  Table  6  the  distribution  of  the  ash  in  the  different  parts  of 
each  pig  has  been  expressed  in  percent  of  the  total  ash  in  the  entire 
body.  When  the  corresponding  data  for  Lots  I,  II,  and  III  are  com- 
pared, it  becomes  apparent  that  the  distribution  of  the  ash  was  not 
affected  by  the  differences  in  the  protein  content  of  the  rations. 

Water-Soluble  Ash. — The  data  for  the  water-soluble  ash  are  given 
in  Tables  7,  8,  9,  and  10.  The  values  for  the  three  lots  on  the  basis  of 
the  fresh  substance,  given  in  Table  7,  agree  remarkably  well  for  the 
various  parts.  Thus,  in  the  case  of  the  offal,  the  average  values  were 
1.00,  1.02,  and  1.02  percent  for  Lots  I,  II,  and  III,  respectively.  The 
minimum  value  was  0.94  percent  for  Pig  7  of  Lot  II,  and  the  maxi- 
mum value,  1.11  percent  for  Pig  5  of  Lot  II. 

The  data  for  the  dry  and  fat-free  substance,  given  in  Table  8, 
indicate  nothing  definite  as  to  the  influence  of  the  quantity  of  protein 
consumed.  The  differences  between  the  values  for  the  various  parts 
show  that  neither  the  averages  nor  the  values  for  the  corresponding 
pigs  of  the  lots  followed  any  general  trend,  and  there  was  no  correlation 
with  the  age,  ancestry,  type,  or  condition  of  the  pigs.  In  some  cases 
the  corresponding  values  agreed  closely,  as  in  the  ham  cut.  In 
other  cases,  as  in  the  offal,  they  varied  considerably.  Thus,  the  value 
for  Pig  5  was  greater  than  that  for  Pig  16,  and  the  value  for  Pig  7 
was  lower  than  that  for  Pig  13.  Further,  as  in  the  side  cut,  the  indi- 
vidual differences  in  some  instances  were  very  great  in  comparison 
with  the  lot  differences.  The  same  statements  are  true  regarding  the 
data  when  expressed  in  percent  of  the  total  soluble  ash  for  the  entire 
body  (Table  9),  and  also  when  calculated  in  percent  of  the  total  ash 
in  each  of  the  parts  (Table  10). 

From  the  above  facts  it  would  seem,  therefore,  that  the  distribu- 
tion of  the  total  and  water-soluble  ash  in  the  bodies  of  the  pigs  was 
not  affected  by  the  differences  in  the  amounts  of  protein  consumed, 
and  that  the  chief  and  fundamental  differences  noted  in  these  con- 
stituents were  due,  in  the  main,  to  individuality. 


148 


BULLETIN  No.  169 


[May, 


TABLE  7. — WATER-SOLUBLE  ASH  IN  THE  BODY  AND  ITS  PARTS 
(Eesults  expressed  in  percent  of  fresh  substance) 


Lot 

Ani- 
mal 

Offal" 

Blood 

Skele 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

1.00 

2.45 

0.56 

0.10] 

0.70 

0.66 

0.54 

0.64 

0.64 

II 
II 

Average 

5 

7 

1.11 
0.94 

1.02 

2.84 
2.25 

2.54 

0.50 
0.52 

0.51 

0.114 
0.155 

0.134 

0.64 
0.71 

0.68 

0.61 
0.60 

0.61 

0.43 
0.45 

0.44 

0.61 
0.60 

0.60 

0.60 
0.59 

0.59 

III 
III 

Average 

16 
13 

1.02 
1.02 

1.02 

2.53 
2.31 

2.42 

0.53 
0.55 

0.54 

0.118 
0.135 

0.126 

0.64 
0.67 

0.65 

0.55 
0.63 

0.64 

0.46 
0.44 

0.45 

0.61 
0.61 

0.61 

0.60 
0.61 

0.60 

Average  (5)  .  . 

.. 

1.02 

2.48 

0.53 

0.125 

0.67 

0.63 

0.46 

0.61 

0.61 

TABLE  8. — WATER-SOLUBLE  ASH  IN  THE  BODY  AND  ITS  PARTS 
(Eesults  expressed  in  percent  of  dry  and  fat -free  substance) 


Lot 

Ani- 
mal 

Offal" 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

4.56 

12.22 

0.99 

3.73 

4.21 

4.49 

4.17 

4.48 

3.28 

II 
II 

Average  

5 

7 

4.81 
4.28 

4.54 

14.66 
11.85 

13.26 

0.80 
0.93 

0.86 

3.66 
4.26 

3.96 

3.99 
4.39 

4.19 

4.26 
4.34 

4.30 

4.01 
4.01 

4.01 

4.77 
4.59 

4.68 

3.30 
3.07 

3.18 

Ill 
III 

Average  

16 
13 

4.00 
4.44 

4.22 

12.05 
11.02 

11.53 

0.88 
0.98 

0.93 

4.20 
4.15 

4.18 

4.10 
4.20 

4.15 

4.22 
4.44 

4.33 

4.03 
3.70 

3.86 

4.54 
4.72 

4.63 

3.16 
3.30 

3.23 

Average  (5)  . 

4.42 

12.36 

0.92 

4.00 

4.18 

4.35 

3.98 

4.62 

3.22 

"Includes  blood. 


1914] 


INFLUENCE  OF  PROTEIN  ON  ASH  CONTENT  OF  PIGS 


149 


TABLE  9. — DISTRIBUTION  OF  WATER-SOLUBLE  ASH  AMONG  THE  PARTS  OF  THE  BODY 
(Eesults  expressed  in  percent  of  soluble  ash  in  entire  body) 


Lot 

Ani- 
mal 

Offal" 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

30.73 

11.55 

9.37 

1.13 

15.27 

18.22 

25.24 

58.73 

II 
II 

Average  

5 

7 

35.76 
30.38 

33.07 

16.55 
12.04 

14.29 

7.10 
8.46 

7.78 

1.38 
1.37 

1.37 

14.71 
17.03 

15.87 

16.49 
19.23 

17.86 

24.25 
23.76 

24.15 

55.74 
60.02 

57.88 

Ill 
III 

Average  

16 
13 

31.20 
34.52 

32.86 

12.78 
13.04 

12.91 

7.97 
8.96 

8.46 

1.37 
1.49 

1.43 

15.29 
14.86 

15.07 

19.07 
17.81 

18.44 

25.09 
22.34 

23.71 

59.45 
55.01 

57.22 

Averasre  ("5")  .. 

32.52 

13.19 

8.37 

1.35 

15.43 

18.16 

24.19 

57.79 

TABLE  10. — EELATIVE  SOLUBILITY  OF  TOTAL  ASH  OF  THE  BODY  AND  ITS  PARTS 
(Eesults  expressed  in  percent  of  total  ash  in  each) 


Ani- 

Skele- 

Jowl, 
leaf, 
and 

Bonele 

ss  mea 

t 

Entire 

Lot 

mal 

Offal" 

Blood 

ton 

intes- 
tinal 
fats 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

body 

I 

1 

80.67 

100.00 

1.75 

75.94 

92.13 

79.11 

84.70 

88.89 

15.71 

II 
II 

Average  

5 

7 

85.95 
76.14 

81  04 

100.00 
100.00 

100.00 

1.36 
1.57 

146 

83.82 
80.31 

8207 

77.31 
91.89 

84.60 

87.80 
77.32 

82.56 

87.35 
67.81 

77.58 

98.38 
83.33 

90.85 

15.99 
15.40 

15.70 

Ill 
III 

Average  

16 
13 

83.26 
95.62 

89.44 

100.00 
100.00 

100.00 

1.50 
1.76 

1.63 

69.41 
76.70 

73.06 

77.75 
88.48 

83.11 

79.46 
94.47 

86.96 

75.00 
79.96 

77.48 

85.92 
96.83 

91.37 

15.61 
16.46 

16.04 

Average  (5)  .  . 

84.35 

100.00 

1.59 

77.24 

85.51 

83.63 

78.96 

90.67 

15.84 

"Includes  blood. 


AVEEAGE  ASH  CONTENT  OF  GEOWING  PIGS  40  TO  43  WEEKS  OLD 

It  is  evident  from  the  data  in  the  preceding  section  of  this  bulletin 
that  the  quantities  and  the  distribution  of  the  ash  in  the  bodies  of 
the  pigs  were  not  significantly  affected  by  the  differences  in  the  quan- 
tities of  protein  consumed.  Accordingly,  the  average  values  for  the 
five  pigs  slaughtered  may  be  regarded  as  representing  approximately 
the  average  ash  content  of  pigs  40  to  43  weeks  of  age. 


150  BULLETIN  No.  169  [May, 

Total  Ash. — The  total  ash  in  the  fresh  substance  (Table  11)  varied 
from  0.16  percent  in  the  jowl,  leaf,  and  intestinal  fats,  to  33.74  percent 
in  the  skeleton.  The  offal  contained  1.19  percent,  and  the  blood,  2.48 
percent.  The  ash  in  the  boneless  meat  was  comparatively  low,  rang- 
ing from  0.59  to  0.79  percent,  and  averaging  for  the  carcass,  0.68 
percent.  The  ash  content  of  the  entire  body  was  4.07  percent.  The 
ratio  of  the  ash  in  the  entire  body  to  the  ash  in  the  skeleton  on  the 
basis  of  the  fresh  substance  was  as  1 :8.5. 

On  the  basis  of  the  dry  and  fat-free  substance,  the  ash  value  for 
the  offal,  the  jowl,  leaf,  and  intestinal  fats,  and  the  carcass  were 
nearly  the  same.  Thus,  the  offal  contained  5.34  percent,  the  jowl, 
leaf,  and  intestinal  fats,  5.21  percent,  and  the  carcass,  5.12  percent. 
The  ash  content  of  the  skeleton  was  57.83  percent.  The  ratio  be- 
tween the  ash  values  of  the  entire  body  and  those  of  the  skeleton  was 
1 :2.7. 

The  percentage  distribution  of  the  ash  in  terms  of  the  total  ash  in 
the  body  indicated  that  the  values  ranged  from  0.28  in  the  jowl,  leaf, 
and  intestinal  fats  to  82.71  percent  in  the  skeleton.  The  boneless  meat 
of  the  carcass  contained  11.07  percent  of  the  entire  ash,  being  made  up 
of  2.83  percent  from  the  ham,  3.42  percent  from  the  shoulder,  and 
4.82  percent  from  the  side.  The  blood  made  up  only  2.07  percent,  and 
the  offal,  5.94  percent. 

Water-Soluble  Ash. — The  data  in  Table  11  for  the  soluble  ash  ex- 
pressed on  the  basis  of  the  fresh  substance  had  a  much  smaller  range 
than  those  for  the  total  ash.  The  jowl,  leaf,  and  intestinal  fats  con- 
tained the  smallest  percentage,  i.  e.,  0.12  percent,  and  the  blood,  the 
highest  percentage,  i.  e.,  2.48  percent.  The  most  marked  differences 
between  the  values  for  the  water-soluble  ash  and  those  for  the  total  ash 
were  found  in  the  skeleton,  in  which  the  soluble  ash  made  up  0.53  per- 
cent, and  the  total  ash,  33.74  percent.  With  the  exception  of  the 
values  for  the  entire  body,  the  corresponding  data  for  the  soluble  ash 
in  the  offal,  the  jowl,  leaf,  and  intestinal  fats,  and  the  boneless  meat  of 
the  ham,  shoulder,  side,  and  carcass  were  but  slightly  lower  than  the 
value  for  the  total  ash.  In  the  case  of  the  entire  body,  the  percentage 
of  soluble  ash  was  0.61  as  compared  with  4.07,  the  percentage  for  the 
total  ash.  The  values  for  the  ham,  shoulder,  carcass,  and  entire  body 
were  almost  the  same. 

The  percentage  of  soluble  ash  on  the  basis  of  dry  and  fat-free 
substance  was  lowest  in  the  skeleton  and  highest  in  the  blood.  Like 
the  total  ash,  the  values  for  the  offal,  the  jowl,  leaf,  and  intestinal 
fats,  and  the  ham,  shoulder,  and  carcass  showed  slight  variations, 
ranging  from  3.98  percent  in  the  boneless  meat  of  the  side  cut  to  4.62 
percent  in  the  boneless  meat  of  the  carcass.  The  percentage  of  soluble 
ash  in  the  entire  body  was  3.22.  These  data  indicate,  as  did  those 


1914] 


INFLUENCE  OF  PROTEIN  ON  ASH  CONTENT  OF  PIGS 


151 


. 

02 


S 

CS 

W 


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152  BULLETIN  No.  169  [May, 

for  the  fresh  substance,  that  the  greatest  difference  between  the  per- 
centages of  soluble  and  total  ash  was  in  the  skeleton  and  the  entire 
body. 

The  distribution  of  the  soluble  ash  in  the  body  showed  that  the 
jowl,  leaf,  and  intestinal  fats  contained  the  smallest  percentage,  1.35, 
and  the  carcass,  the  largest  percentage,  57.79.  These  values  were 
both  about  five  times  greater  than  those  for  the  total  ash.  As  in  the 
case  of  the  total  ash,  the  ham  cut  had  the  lowest  value  for  soluble 
ash,  and  the  side  cut,  the  highest.  These  data  were  also  about  five 
times  as  great  as  those  for  the  total  ash.  The  percentage  of  soluble 
ash  in  the  skeleton  was  8.37,  while  that  of  the  total  ash  was  82.71. 
In  the  blood,  the  soluble  ash  made  up  13.19  percent,  and  the  total 
ash  2.07  percent.  In  the  offal,  the  values  for  soluble  and  total  ash, 
respectively,  were  32.52  and  5.94  percent. 

The  relative  solubility  of  the  total  ash  of  each  of  the  parts  varied 
greatly.  It  was  lowest  in  the  skeleton,  1.59  percent,  and  highest  in 
the  boneless  meat  of  the  carcass,  90.67  percent.  The  values  for  the 
offal,  the  ham,  and  the  shoulder  cuts  were  about  the  same,  being  84.33, 
85.51,  and  83.63  percent,  respectively.  Likewise,  the  data  for  the  jowl, 
leaf,  and  intestinal  fats,  and  the  side  cut  ran  close,  being  77.24  percent 
for  the  former  and  78.96  percent  for  the  latter.  Of  the  total  ash  in 
the  entire  body,  15.84  percent  was  soluble  in  cold  water. 


1914]  INFLUENCE  OF  PROTEIN  ON  ASH  CONTENT  OF  PIGS  153 

CHANGES  IN  TOTAL  ASH  CONTENT  OF  PIGS  DURING  GROWTH 

The  young  pigs  of  Lot  IV  were  used  as  a  control  to  determine 
approximately  the  chemical  changes  that  took  place  in  the  pigs  of  Lots 
I,  II,  and  III  from  the  beginning  to  the  close  of  the  experiment.  The 
average  data  for  the  two  pigs  of  Lot  IV  and  for  the  five  pigs  of  Lots 
I,  II,  and  III,  obtained  from  Tables  2  to  9,  are  given  in  Table  12. 

The  age  of  the  pigs  in  Series  I,  when  slaughtered,  was  18  weeks; 
that  of  Pigs  1,  5,  and  16  of  Series  II,  42  weeks  and  6  days ;  and  that  of 
Pigs  7  and  13  of  Series  II,  40  weeks. 

No  data  has  been  given  in  Table  12  for  the  blood  and  the  bone- 
less meat  of  the  ham,  shoulder,  and  side  cuts,  as  these  parts  were 
not  analyzed  separately  in  the  case  of  the  young  pigs.  Data  for  the 
water-soluble  ash  also  have  been  omitted,  as  they  were  not  determined 
in  any  of  the  samples  from  Lot  IV. 

On  studying  the  data  for  the  total  ash  on  the  basis  of  the  fresh 
substance  (Table  12)  it  will  be  noted  that  in  the  case  of  the  offal  the 
percentage  values  for  the  pigs  of  the  two  series  were  virtually  the 
same,  i.  e.,  1.11  and  1.19,  respectively.  On  the  other  hand,  the  per- 
centage of  ash  in  the  skeleton  was  23.37  for  Series  I,  and  33.74  for 
Series  II.  The  percentage  of  ash  in  the  jowl,  leaf,  and  intestinal  fats 
ranged  from  0.16  to  0.33,  the  higher  values  being  those  for  the  younger 
pigs.  In  the  carcass,  the  average  percentage  of  ash  was  1.51  for 
Series  I,  and  0.68  for  Series  II,  the  values  for  the  young  pigs  being 
more  than  double  those  for  the  older  pigs.  In  the  case  of  the  entire 
body,  the  value  for  the  pigs  of  Series  I  was  slightly  lower,  being 
3.37  percent  as  compared  with  4.07  percent,  the  value  for  the  older 
animals. 

On  the  basis  of  the  dry  and  fat-free  substance,  the  corresponding 
percentages  of  ash  in  the  offal  and  the  jowl,  leaf,  and  intestinal  fats 
were  practically  the  same,  being  5.74  and  5.34,  respectively,  for  the 
former,  and  5.51  and  5.21  for  the  latter.  The  values  for  the  skeleton 
and  the  entire  body  were  lower  in  Series  I  than  in  Series  II,  those 
for  the  skeleton  being  54.37  and  57.83  percent,  and  those  for  the  entire 
body,  17.04  and  21.60  percent,  respectively.  In  the  case  of  the  bone- 
less meat  of  the  carcass,  the  younger  pigs  had  a  much  higher  percent- 
age of  ash  than  the  more  mature  pigs,  the  value  for  the  former  being 
9.00,  and  that  for  the  latter,  5.12. 

In  the  distribution  of  the  ash  among  the  parts  in  percent  of  the  ash 
of  the  entire  body,  the  pigs  of  Series  I  had  twice  as  much  ash  in  the 
offal  and  the  boneless  meat  of  the  carcass  as  those  of  Series  II,  78.5 
percent  as  much  in  the  skeleton,  and  about  50  percent  as  much  in  the 
jowl,  leaf,  and  intestinal  fats. 


154 


BULLETIN  No.  169 


[May, 


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1914]  INFLUENCE  OP  PROTEIN  ON  ASH  CONTENT  OF  PIGS  155 

When  the  ash  in  the  skeleton  is  expressed  in  terms  of  the  ash  of  the 
boneless  meat  of  the  carcass,  the  data  show  that  the  ratios  decreased 
with  the  age  of  the  pigs.  Thus,  on  the  basis  of  the  fresh  substance, 
the  values  were  1 :15.5  for  Series  I,  and  1 :49.6  for  Series  II ;  on  the 
basis  of  the  dry  and  fat-free  substance,  1 :6.0  for  Series  I,  and  1 :11.3 
for  Series  II;  and  in  percent  of  the  total  ash  of  the  entire  body, 
1 :2.9  for  Series  I,  and  1 :7.5  for  Series  II. 


SUMMARY 

1.  Plan  of  Experiment. — Of  fourteen  carefully  selected  Berkshire 
pigs  weighing  on  an  average  51  pounds,  two  were  slaughtered  and 
analyzed  at  the  beginning  of  the  experiment  to  be  used  as  a  control 
in  studying  the  influence  of  the  feed  on  growth.     The  remaining 
twelve  were  then  divided  into  three  lots  of  four  pigs  each  in  such  a 
way  that  the  lots  were  as  nearly  alike  as  possible  in  regard  to  age,  an- 
cestry, weight,  and  condition.    During  the  experiment,  which  lasted 
174  days,  Lot  I  was  fed  a  low-protein  ration  (0.32  pound  of  digestible 
protein  per  day  per  100  pounds  live  weight);  Lot  II,  a  medium- 
protein  ration   (0.70  pound  of  digestible  protein  per  day  per  100 
pounds  live  weight)  ;  and  Lot  III,  a  high-protein  ration  (0.94  pound 
of  digestible  protein  per  day  per  100  pounds  live  weight).     Each 
ration  consisted  of  ground  corn,  blood  meal,  and  calcium  phosphate. 
All  of  the  pigs  received  the  same  amounts  of  corn  protein  per  100 
pounds  live  weight.    The  blood-meal  protein  made  up  50  percent  of 
the  total  protein  received  by  the  pigs  of  Lot  I,  80  percent  of  that  re- 
ceived by  Lot  II,  and  86  percent  of  that  received  by  Lot  III.    Lot  I 
received  3.79  therms  of  metabolizable  energy  per  100  pounds  live 
weight  per  day;  Lot  II,  4.28  therms;  and  Lot  III,  4.49  therms.    The 
calcium  phosphate  was  so  fed  that  the  rations  of  Lots  I,  II,  and  III 
contained,  respectively,  11.09,  9.65,  and  8.73  grams  of  phosphorus  per 
100  pounds  live  weight  per  day.    The  pigs  of  the  three  lots  were  kept 
and  fed  under  exactly  the  same  conditions  thruout  the  experiment. 
Each  pig  was  fed  separately.    At  the  end  of  the  experiment  the  bodies 
and  parts  of  one  pig  of  Lot  I  and  two  pigs  from  each  of  Lots  II  and 
III  were  analyzed  for  total  and  water-soluble  ash. 

INFLUENCE  OF  QUANTITY  OF  PEOTEIN  CONSUMED 

2.  Total  Ash  in  the  Lots. — The  percentages  of  total  ash  in  the 
bodies  and  the  parts  of  the  bodies  of  the  low-,  medium-,  and  high- 
protein  lots,  respectively,  were  as  follows :  composite  sample  of  jowl, 
leaf,  and  intestinal  fats,  0.13,  0.16,  and  0.17 ;  boneless  meat  of  side  cut, 
0.63,  0.58,  and  0.58;  boneless  meat  of  carcass,  0.72,  0.67,  and  0.67; 
boneless  meat  of  shoulder  cut,  0.83,  0.74,  and  0.74;  boneless  meat  of 


156  BULLETIN  No.  169  [May, 

ham  cut,  0.76,  0.80,  and  0.78 ;  offal,  1.18,  1.21,  and  1.17 ;  blood  2.45, 
2.54,  and  2.42 ;  entire  body,  4.14,  4.24,  and  3.85,  and  skeleton,  31.83, 
34.93,  and  33.49. 

3.  Distribution  of  Total  Ash  in  the  Lots. — The  percentage  distri- 
bution of  the  total  ash  in  the  bodies  of  the  low-,  medium-,  and  high- 
protein  lots,  respectively,  was  as  follows:    composite  sample  of  jowl, 
leaf,  and  intestinal  fats,  0.23,  0.26,  and  0.31;  blood,  1.79,  2.22,  and 
2.04 ;  boneless  meat  of  ham  cut,  2.57,  2.91,  and  2.88 ;  boneless  meat  of 
shoulder  cut,  3.58,  3.37,  and  3.38 ;  boneless  meat  of  side  cut,  4.62,  4.88, 
and  4.85;  offal,  5.62,  6.03,  and  6.00;  boneless  meat  of  carcass,  10.76, 
11.16,  and  11.11,  and  skeleton,  83.37,  82.54,  and  82.55. 

4.  Water-Soluble  Asli  in  the  Lots. — The  percentages  of  water- 
soluble  ash  in  the  bodies  and  the  parts  of  the  bodies  of  the  low-,  me- 
dium-, and  high-protein  lots,  respectively,  were  as  follows:  composite 
sample  of  jowl,  leaf,  and  intestinal  fats,  0.101,  0.134,  and  0.126;  bone- 
less meat  of  side  cut,  0.54,  0.44,  and  0.45 ;  skeleton,  0.56,  0.51,  and  0.54 ; 
boneless  meat  of  carcass,  0.64,  0.60,  and  0.61 ;  entire  body,  0.64,  0.59, 
and  0.60;  boneless  meat  of  shoulder  cut,  0.66,  0.61,  and  0.64;  boneless 
meat  of  ham,  0.70,  0.68,  and  0.65 ;  offal,  1.00,  1.02,  and  1.02 ;  and  blood, 
2.45,  2.54,  and  2.42. 

5.  Distribution  of  Water-Soluble  Ash  in  the  Lots. — The  percent- 
age distribution  of  the  water-soluble  ash  in  the  bodies  of  the  low-, 
medium-,  and  high-protein  lots,  respectively,  was  as  follows :   compo- 
site sample  of  jowl,  leaf,  and  intestinal  fats,  1.13,  1.37,  and  1.43; 
skeleton,  9.37,  7.78,  and  8.46 ;  blood,  11.55,  14.29,  and  12.91 ;  boneless 
meat  of  ham  cut,  15.27,  15.87,  and  15.07;  boneless  meat  of  shoulder 
cut,  18.22,  17.86,  and  18.44;  boneless  meat  of  side  cut,  25.24,  24.15, 
and  23.71 ;  offal,  30.73,  33.07,  and  32.86 ;  and  boneless  meat  of  carcass, 
58.73,  57.88,  and  57.22. 


6.  AsTi  Content  of  Entire  Body. — The    average    percentages    of 
total  and  water-soluble  ash  in  the  entire  bodies  of  the  five  pigs  were 
4.07  and  0.61,  respectively.    On  the  basis  of  the  dry  and  fat-free  sub- 
stance, the  values  were  21.60  and  3.22  percent,  respectively.    Of  the 
total  ash  in  the  entire  body,  15.84  percent  was  soluble  in  water. 

7.  Distribution  of  Ash  Among  the  Parts  of  the  Body. — The  per- 
centage distribution  of  the  total  ash  in  the  bodies  of  the  five  pigs  was 
as  follows:  composite  sample  of  jowl,  leaf,  and  intestinal  fats,  0.28; 
blood,  2.07 ;  boneless  meat  of  ham  cut,  2.83 ;  boneless  meat  of  shoulder 
cut,  3.42 ;  boneless  meat  of  side  cut,  4.82 ;  offal,  5.94 ;  boneless  meat  of 
carcass,  11.07 ;  and  skeleton,  82.71.    The  percentage  distribution  of  the 
soluble  ash  in  the  bodies  of  the  five  pigs  was  as  follows:  composite 
sample  of  jowl,  leaf,  and  intestinal  fats,  1.35;  skeleton,  8.37;  blood, 


1914]  INFLUENCE  OF  PROTEIN  ON  ASH  CONTENT  OF  PIGS  157 

13.19 ;  boneless  meat  of  ham,  15.43 ;  boneless  meat  of  shoulder,  18.16 ; 
boneless  meat  of  side  cut,  24.19 ;  offal,  32.52 ;  and  boneless  meat  of 
carcass,  57.79. 

8.  Ash  Content  of  Boneless  Meat  of  Carcass. — The  average  per- 
centages of  total  and  soluble  ash  in  the  boneless  meat  of  the  carcasses 
of  the  five  pigs  were  0.68  and  0.61,  respectively.    On  the  basis  of  the 
dry  and  fat-free  substance,  the  values  were  5.12  and  4.62  percent, 
respectively.     Of  the  total  ash  in  the  boneless  meat  of  the  carcasses, 
90.67  percent  was  soluble  in  water. 

9.  Ash  Content  of  Skeleton  (Bone  and  Marrow). — The  average 
percentages  of  total  and  soluble  ash  in  the  skeletons  of  the  five  pigs 
were  33.74  and  0.53,  respectively.    On  the  basis  of  the  dry  and  fat- 
free  substance,  the  values  were  57.83  and  0.92  percent,  respectively. 
Of  the  total  ash  in  the  skeleton,  1.59  percent  was  soluble  in  water. 

CHANGES  IN  TOTAL  ASH  CONTENT  OF  PIGS  DURING  GROWTH 

10.  Ash  Content  of  Entire  Body. — The  percentages  of  total  ash  in 
the  bodies  and  the  parts  of  the  bodies  of  the  pigs  18  weeks  of  age  and 
of  those  40  to  43  weeks  of  age,  respectively,  were  as  follows :  composite 
of  jowl,  leaf,  and  intestinal  fats,  0.33  and  0.16 ;  offal,  1.11  and  1.19 ; 
boneless  meat  of  carcass,  1.51  and  0.68 ;    entire  body,  3.37  and  4.07 ; 
and  skeleton,  23.37  and  33.74. 

11.  Distribution  of  Total  Ash. — The  percentage  distribution  of 
the  total  ash  in  the  bodies  of  the  young  and  older  pigs,  respectively, 
was  as  follows:  composite  of  jowl,  leaf,  and  intestinal  fats,  0.15  and 
0.28 ;  offal,  11.97  and  5.94 ;  boneless  meat  of  carcass,  22.93  and  11.07 ; 
and  skeleton,  64.95  and  82.71. 

12.  Ratios  of  Total  Ash  in  Boneless  Meat  to  Total  Ash  in  Skele- 
ton.— The  ratios  of  the  total  ash  in  the  boneless  meat  to  the  total  ash 
in  the  skeletons  of  the  young  and  older  pigs,  respectively,  were  as 
follows :    on  the  basis  of  the  fresh  substance,  1 :15.5  and  1 :49.6 ;    on 
the  basis  of  the  dry  and  fat-free  substance,  1 :6.0  and  1 :11.3 ;   and  on 
the  basis  of  the  percentage  of  total  ash  in  the  entire  body,  1 :2.9  and 
1 :7.5. 

CONCLUSIONS 

From  the  experimental  data  given  in  this  bulletin,  the  following 
conclusions  may  be  drawn : 

1.  Variations  in  the  amounts  of  digestible  protein  consumed  from 
0.32  pound  to  0.94  pound  per  100  pounds  live  weight  per  day,  do  not 
influence  significantly  the  percentages  or  distribution  of  the  total  or 
water-soluble  ash  in  the  bodies  or  the  parts  of  the  bodies  of  growing 
pigs. 

2.  The  total  ash  in  the  bodies  of  pigs  40  to  43  weeks  old  is  dis- 
tributed among  the  parts  as  follows:  somewhat  more  than  four-fifths 


158  BULLETIN  No.  169  [May, 

in  the  skeleton,  about  one-ninth  in  the  boneless  meat  of  the  carcass, 
and  about  one-sixteenth  in  the  offal,  blood,  and  the  composite  of  the 
jowl,  leaf,  and  intestinal  fats  combined.  Of  the  water-soluble  ash, 
somewhat  less  than  three-fifths  is  to  be  found  in  the  boneless  meat  of 
the  carcass,  about  one-third  in  the  offal,  the  blood,  and  the  composite 
of  the  jowl,  leaf,  and  intestinal  fats,  and  about  one-twelfth  in  the 
skeleton. 

3.  The  percentages  of  total  ash  in  the  bodies  and  the  parts  of  the 
bodies  of  pigs  40  to  43  weeks  of  age  are  significantly  different  from 
the  corresponding  percentages  for  pigs  18  weeks  of  age.  The  offal  and 
carcasses  of  the  younger  animals  contain  practically  twice  as  much  as 
those  of  the  older  pigs,  while  the  skeletons  contain  only  about  three- 
fourths  as  much.  The  ratios  of  the  total  ash  in  the  boneless  meat  to 
the  total  ash  in  the  skeletons  of  the  older  animals  are  also  distinctly 
different  from  the  corresponding  ratios  for  the  younger  animals.  As 
the  pigs  become  older,  the  ratio  of  total  ash  in  the  boneless  meat  of 
the  carcass  to  total  ash  in  the  skeleton  decreases,  while  the  ratio  of 
total  ash  in  the  entire  body  to  total  ash  in  the  skeleton  remains 
approximately  constant. 


The  authors  wish  to  express  to  Professor  H.  S.  Grindley,  Chief  in 
Animal  Nutrition,  their  appreciation  of  his  valuable  advice  and  sugges- 
tions given  in  connection  with  this  research.  They  are  indebted  for 
assistance  also  to  Dr.  W.  E.  Joseph,  Associate  in  Animal  Husbandy, 
and  Professor  William  Dietrich,  formerly  Assistant  Chief  in  Swine 
Husbandry.  To  Miss  Leonora  Perry  they  wish  to  express  their  appre- 
ciation of  her  very  efficient  editorial  criticism. 


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UNIVERSITY  OF  ILLINOIS-URBANA 

Q.630.7IL6B  C001 

BULLETIN.  URBANA 
166-181  1914-15 


301 12  01 9528436 


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